Louisiana Red Beans and Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound dry red beans
02 -
14 ounces Andouille sausage
03 -
1.5 cups uncooked long grain white rice
→ Fresh Vegetables & Herbs
04 -
1 yellow onion
05 -
1 green bell pepper
06 -
3 ribs celery
07 -
4 cloves garlic
08 -
1/4 cup fresh parsley
09 -
3 green onions
→ Seasonings & Spices
10 -
2 teaspoons smoked paprika
11 -
1 teaspoon dried oregano
12 -
1 teaspoon dried thyme
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
15 -
1/4 teaspoon cayenne pepper
16 -
1/4 teaspoon freshly cracked black pepper
17 -
2 bay leaves
18 -
1 tablespoon salt, or to taste
→ Cooking Essentials
19 -
2 tablespoons cooking oil
20 -
6 cups water
# Instructions:
01 -
Start the night before by soaking the dry beans in a large bowl with twice their volume in water. Let them rest in the refrigerator overnight.
02 -
Slice the Andouille sausage into rounds and brown them in cooking oil over medium heat. Once browned, remove with a slotted spoon and refrigerate while preparing the rest.
03 -
Dice the holy trinity of Louisiana cooking - onion, bell pepper, and celery. Mince the garlic cloves. Sauté these vegetables in the sausage drippings until the onions turn soft and translucent.
04 -
Add all the seasonings to the vegetables and cook for a minute. Drain and rinse the soaked beans, add them to the pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for one hour, stirring occasionally.
05 -
After an hour, start smashing some beans against the pot's side to create a creamy texture. Simmer uncovered for 30 more minutes to thicken.
06 -
While the beans are in their final simmer, prepare the rice. Combine rice with 3 cups water, bring to a boil, then simmer covered for 15 minutes. Let rest 5 minutes before fluffing.
07 -
Return the sausage to the pot, add fresh parsley, and season with salt to taste. Serve the creamy beans over hot rice, garnished with sliced green onions.
# Notes:
01 -
This classic Louisiana dish is perfect for feeding a crowd and tastes even better the next day.
02 -
Total recipe cost is approximately $9.75, or $1.63 per serving.